Korean Gochujang Fish Cake Stir-fry
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Done right, the gochujang sauce does not pool in the pan but clings to every piece of fish cake with a shine.
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The square fish cakes are dipped briefly in boiling water first to rinse off their surface oil.
Ingredients
Instructions
- 1
Blanch 300 g fish cake sheets in boiling water for just 20 seconds to reduce excess oil.
Drain them well in a sieve, pat off visible moisture if needed, then cut into bite-size pieces so the sauce coats evenly.
- 2
Slice 100 g onion into strips that are not too thin, so they keep some texture.
Cut 60 g green onion on the diagonal, and keep all prepared ingredients near the stove before the pan gets hot.
- 3
Mix 1.5 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp oligosaccharide syrup, and 1 tsp minced garlic until smooth.
- 4
Heat a pan over medium heat, add 1 tbsp cooking oil, and stir-fry the onion for about 1 minute.
When the edges look slightly translucent and sweet, add the fish cake pieces before the onion browns.
- 5
Stir-fry the fish cake for about 2 minutes to drive off surface moisture and make the edges slightly springy.
Add the sauce, then lower the heat to medium-low so the gochujang does not scorch.
- 6
Cook for 2 to 3 minutes, tossing often, until the sauce turns glossy and clings to each piece.
Add green onion for the last 30 seconds, turn off the heat, then finish with sesame oil and sesame seeds.
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